I am a big fan of molasses. There’s something about the tar-like jar of deeply earthy, sticky, caramelly syrup that nestles perfectly into childhood memories, ghosts of holiday bakings past, and evokes that golden moment of a hot slice of cornbread slathered with butter, waiting for a smear of this edible black gold. It’s richer than other syrups, heavy with hidden flavors and notes you wouldn’t find in honey or maple syrup, and the silky depth of it’s dark ooze is far more dangerously fun than either. The molasses glaze I made for these chewy gluten free molasses cookies is by far one of my favorites (and I’ve made a…
